Low Carb Walnut & Pumpkin Pie

Step 1

Preheat the oven to 180C/350F degrees

Step 2

Melt the butter in a saucepan.

Step 3

Add the walnuts, coconut and tablespoons of erythritol (or sugar substitute) to the melted butter and stir until the mixture looks like breadcrumbs.

Step 4

Press the mixture into a pie tin. I used a foil one but if you are using another type, you should probably grease it and maybe line the bottom with parchment paper.

Step 5

Bake in the oven for 15 minutes. Remove and set aside.

Step 6

Place the pumpkin and coconut milk in a bowl and blend/whisk thoroughly.

Step 7

Add the spices, vanilla, eggs, salt and erythritol. Blend until smooth.

Step 8

Pour the pumpkin mixture into the pie case and bake for 50 minutes until firm.

Step 9

Eat and enjoy!